Let's Cook Healthy

02/26/2026

Here is a delicious recipe for a creamy chocolate cheesecake in a healthier version. It's rich, decadent, and perfect for satisfying your sweet tooth without the guilt!

Crust
🔶 80 g rolled oats (ground to a powder)
🔶 1 tbsp dark cocoa powder
🔶 30 g melted butter
🔶 1 tsp erythritol

Cheesecake filling
🔶 400 g bucket quark/cheesecake cheese (smooth)
🔶 150 g thick Greek yogurt
🔶 100 g dark chocolate 70%
🔶 2 large eggs
🔶 90 g powdered erythritol
🔶 1 tbsp chocolate pudding powder
🔶 1 tsp vanilla extract

Glaze
🔶 50 g dark chocolate 70%
🔶 40 ml hot milk 2%

Preparation

Crust
Mix the ground oats with cocoa, erythritol, and melted butter until it resembles wet sand. Line the bottom of a springform pan (16-18 cm) with parchment paper, pour in the mixture, and press it firmly with a spoon. Place in the refrigerator.

Cheesecake filling
Melt the chocolate in a water bath or microwave and set aside to cool slightly. Using a spatula, mix the quark with yogurt and powdered erythritol with slow movements (without aerating). Add the pudding powder and vanilla, pour in the melted chocolate, and mix vigorously. Finally, add the eggs one by one, mixing briefly. Pour the mixture over the crust and tap the pan twice on the counter.

Baking
Preheat the oven to 150°C. Place the cake in a water bath (place the pan in a larger roasting pan filled with hot water up to half the height of the springform pan) and bake for 50-60 minutes. The center should jiggle slightly like jelly. Let it cool at room temperature.

Glaze and finishing
Pour hot milk over the chocolate pieces, wait one minute, then stir until smooth and pour over the cake. Refrigerate for at least 6 hours.

02/25/2026

Comment "cake" and I'll send you the recipe 👇

02/23/2026

Pick your favorite! 🍰 I dropped all recipes in 💬👇

02/18/2026

Pick your favorite!

Pick your favorite! 🍰 I dropped all recipes in 💬👇

12/22/2025

Dreaming of that viral Lotus Biscoff flavor but watching your macros? 🍯✨

You don’t have to give up on your favorite dessert! Here is my lighter, high-protein take on the famous cheesecake. It’s creamy, perfectly spiced, and guilt-free.

And now, the recipe for the FIT LOTUS BISCOFF CHEESECAKE 👇

Crust (Spiced):
🔸 200 g Almond flour
🔸 40 g Butter (melted)
🔸 35–45 g Powdered erythritol
🔸 1–2 tsp Gingerbread or Speculoos spice (sugar-free)
🔸 Pinch of salt

Cheesecake Filling:
🔸 700 g Lean smooth quark/curd cheese
🔸 300 g Natural Skyr (thick)
🔸 4 Eggs
🔸 40 g Sugar-free vanilla pudding powder
🔸 160–200 g Powdered erythritol (to taste)
🔸 1–2 tsp Vanilla extract
🔸 Pinch of salt

Sugar-free "Lotus" Topping:
🔸 120 g 100% Peanut butter (smooth)
🔸 70–100 ml Milk
🔸 35–50 g Powdered erythritol
🔸 1 tsp Gingerbread spice (sugar-free)
🔸 1/2 tsp Cinnamon (optional)
🔸 Pinch of salt

Garnish:
🔸 12 Lotus Biscoff biscuits (1 per serving)

Instructions:

Crust: Preheat the oven to 180°C (conventional mode/top-bottom). Mix almond flour, powdered erythritol, spice, and salt. Add melted butter and combine until it looks like wet sand. Press firmly into the bottom of a rectangular mold (especially the corners).

Pre-baking: Bake the crust for 8–10 minutes, remove, and let it cool slightly. Reduce the oven temperature to 160°C.

Cheesecake Filling: Make sure all ingredients are at room temperature. Briefly mix the curd cheese and Skyr until smooth. Add erythritol, pudding powder, vanilla, and salt – mix briefly. Finally, add the eggs one by one, mixing just until combined (do not overmix or aerate the batter).

Baking (Creamy Texture): Pour the batter over the crust. Bake for 55–70 minutes at 160°C. For a perfectly even and creamy top, place a dish with hot water on the bottom of the oven (the steam prevents cracking).

Cooling: After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for 20–30 minutes. Then, let it cool completely at room temperature. Refrigerate for at least 6 hours, preferably overnight (the texture needs to set so you can cut perfect squares).

Sugar-free Topping: Heat the peanut butter with milk just until it becomes liquid (it should be pourable, not hot). Add powdered erythritol, spices, and salt. Whisk until smooth. If needed, add more milk teaspoon by teaspoon until you get a "dripping" consistency.

Finishing touch: Pour the sauce over the chilled cheesecake and spread evenly. Cut into 12 squares and place one Lotus biscuit on top of each piece.

Macros (1/12 serving):
🔸 Kcal: 339
🔸 P: 23.8 g | F: 19.7 g | C: 15.4 g
🔸 GL: 8.6 (Low)
​

12/19/2025

Start by mashing the bananas. Next, add peanut butter, preferably the 100% kind without any additives. Mix everything thoroughly and add cocoa, followed by the eggs and protein powder. Pour the mixture into a baking pan lined with parchment paper. Add chocolate chunks – I'm using sugar-free milk chocolate. Bake at 180 degrees for about 15-20 minutes and it's done.

12/18/2025

A simple cheat sheet to help you convert oven recipes for the Air Fryer and vice versa.

Worth saving! 📌